- 1 1/2 lbs. Lean Ground Beef
- 1 Large Yellow Onion
- 2 Green Bell Peppers
- 3 Jalapeños
- 2 Tbs. Minced Garlic
- 1 14.5 oz. Can Beef Broth
- 2 28 oz. Cans Tomato Sauce
- 2 14.5 oz. Cans Light Red Kidney Beans
- 1 14.5 oz. Can Pinto Beans
- FOR THE SPICE MIX:
- 1/3 Cup Chili Powder
- 1 Tbs. Ground Cumin
- 1 Tbs. Red Pepper Flakes
- 1/2 Tbs. Cayenne Pepper
- 1/2 Tbs. Salt
- 1/2 Tbs. Black Pepper
How can I have a food blog called Chili and Pizza without having Chili and Pizza recipes, you ask. Well, I can’t, and I won’t. I do want to spread out the wealth, so I will start with Chili and lead up to pizza.
I call this Perfect Chili because I have experimented with and tried so many variations of chili over the years, but I keep coming back to this one. It’s good every time. I’ve used this recipe with ground turkey, sausage, diced tomatoes, crushed tomatoes and more, but I always go back to the original. You can make it on the stove top in about an hour and 30 minutes, but I like to let it cook all day in a crock pot. Either way, it’s delicious.
One thing I like to do with this chili is to add the spices at every stage of the recipe. You’ll notice I use a LOT of spice in it, but I think it makes it more flavorful.
You’ll need at least a 6 qt. pot or crock pot for this, and it makes enough to eat for days. I made this on Monday and had leftovers all the way until Friday. I’m serious when I say I can eat chili and pizza every day.
Start by browning the ground beef in a frying pan. I like to crumble this as small as possible, and I add about 1/2 tsp. of each of my spices to the meat while it’s cooking. Once it is browned, transfer this to the large chili pot.
Next, dice the onions and peppers while heating canola oil in a frying pan. (I use the ribs and seeds with the jalapeños because I like the spice) Add the vegetables and cook until the onions become translucent – about 5 minutes. While these are cooking, I add 1/2 tsp. of each of my spices. At this point, I add the can of beef stock and bring to a simmer. Let this simmer for about 5 minutes. The beef stock will pick up the spicy brown bits on the bottom of the pan and pull in all that flavor. Add this mixture to the beef.
Add the 2 cans of tomato sauce, minced garlic, the beans and the remainder of your spice blend, and turn on medium low heat for an hour and 30 minutes. You should have something similar to this:
If you make this in a crock pot, add all of the cooked items directly to the crock pot and add the tomato sauce, garlic, beans and spices to it. I’ve cooked it for up to 8 hours on low.
Once it’s done, add cheese, sour cream, onions, corn chips or whatever you like. Being the true southerner I am, I like to crush up Ritz Crackers in mine. I will say this is the preferred serving suggestion.
Enjoy and feel free to share your own chili versions in the comments. I am always looking for alternatives to help keep it interesting.